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Welcome to our technical article reference library, where you can search technical articles related to yeasts and brewing. You may use the search box below to find articles related to specific keywords, or use the article listing below to browse the pages.

I've read a few articles on the topic and from what I think I understand, during anaerobic fermentations it's a cytosolic aldehyde dehydrogenase (ALD3) that seems responsible for acetate production, via NAD+ regeneration?
For some reason I did not find this in the S.C Genome Database?
Is it newly discovered, or why?
Believe me the ALD3 gene is there in the SGD database, I have come across...

To be honest we do not have much experience with yeast washing using Chlorine Dioxide. The data from the web link you sent look impressive. However Chlorine Dioxide is a general biocide which "attacks" all kind of microorganisms including yeast. The trick is that you need to have a certain concentration that kills bacteria but does not harm the yeast. The effective concentration range...

Lou, Most of the commercially available nutrients contain some zinc mainly in mineral form as ZnSO4 or ZnCl2. Adding mineral zinc directly, which is probably the cheapest way of adding zinc, is difficult for home brewers because of the small amounts.
Addition of 0.2-0.3 ppm zinc (0.4-0.6 mg/L ZnCl2 or 0.5-0.7 mg/L ZnSO4) is not easy to measure without a proper scale. We have developed a...

Over the past few years, I have practiced a crude form of yeast ranching. After stepping up a smack-pack (1/3 cup DME in one pint of water, boiled 10-15 minutes) in preparation for brewing, I would inoculate a second flask and allow it to grow to krausen and then place it in the refrigerator for the next brewing session. Sometimes, this brewing session would occur months later. Essentially, the...